No meat in our Sunday roast here - a celebration of late autumn vegetal bounty mixed with a few other yummies. Today's Sunday roast will be an acorn squash stuffed with golden raisin, roasted cauliflower, Parmesan red quinoa. A multi-step preparation but a simple one at that. What do you need?
1 Acorn Squash
1 cup of golden raisins
1/3 - 1/2 head of cauliflower
Parsley
Parmesan
1 cup of red quinoa
EVOO
1 clove of garlic
Herbs - rosemary, oregano, thyme, marjoram
Sea Salt
Black Pepper
Crushed Red Pepper
Preheat oven to 350 degrees. Cut acorn squash in half, scoop out seeds, brush with EVOO, herbs, and salt. Boil water for the quinoa. While the water is boiling, toss the golden raisins, the cauliflower, a diced up clove of garlic, EVOO, diced up parsley, and some salt in a sauté pan. Cover and cook over low heat until the cauliflower is golden brown, stirring every so often. Once quinoa is cooked, toss cauliflower and raisins into the pan. Mix together, add EVOO, grated Parmesan, some sea salt, black pepper, some of your herbs and a pinch of crushed red pepper. Stuff each half of acorn squash with your quinoa mixture, and top with extra grated cheese. Roast in the oven for between fifteen and twenty minutes. Enjoy with a glass of Channing Daughters Rosso Fresco.
Hope everyone had a lovely long weekend.
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